Chickpea and Chard Soup | Greater Chicago Food Depository
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Cooking tools:
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- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Wooden spoon
Ingredients
- 3 tablespoons Cooking Oil
- 3 cups Vegetable Stock or Water
- 1 cup canned Diced Tomatoes
- Salt
- Pepper
- 1 Bay Leaf (optional)
- Pinch of Red Pepper Flakes (optional)
- 1 Carrot, diced
- 1 Onion, diced
- 4 cloves Garlic, minced
- 3 (15 ounce) cans of Chickpeas, drained and rinsed
- 1/2 pound Greens(Swiss Chard), chopped
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